000			02972nab a2200289 a 4500
003			ENAL
008			211205s2019 ua || |ss| eng d
040			_aEAL _cEAL
041			_aeng _bara
090			_aART AJAR V44 No2 4
100	1		_aAhmed, S. O.
240	1	0	_aAl-Azhar journal of agricultural research, 2019 v.44 (2) _h[electronic resource].
245	1	0	_aChemical and biological studies on spreadable processed cheese made using flaxseed oil as butter substitute _h[electronic resource]
246	1	5	_aدراسات كيميائية وبيولوجية على الجبن المعامل القابل للفرد المصنع باستخدام زيت بذرة الكتان كبديل للزبد
300			_ap. 35-48.
347			_atext file _bPDF
504			_aIncludes references.
520			_aFoods are not intended to only satisfy hunger and to provide basic nutritional requirements but also to prevent nutrition-related diseases and to improve physical and mental well-being of the consumers. This research studied the improve of nutritional and potential therapeutic value of processed cheese using flaxseed oil because of its high nutritional and health value. Full-fat spreadable processed cheese made by butter substitution levels of nil (control), 25, 50, 75 and 100% with flaxseed oil. Sensory evaluation, chemical, rheological, and biological properties were evaluated to study the effect of addition of flaxseed oil on processed cheese properties. The results of sensory evaluation of samples demonstrated that the best treatment of analogue cheese was the cheese with 25 % of flaxseed oil. As the processed cheese contained flaxseed oil, the total unsaturated increased. The incorporation of the flaxseed oil into the processed cheese caused a high increment in Linoleic, Linolenic and Arachidic acids. The cheese samples with 25 and 50 % of flaxseed oil were the nearest to the control sample towards rheological properties. At the end of the experiment (28 days), rats were fed on processed cheese of flaxseed oil gained higher body weights than those fed only base diet. The total serum cholesterol was lowered in the rats group fed on processed cheese containing 25% flaxseed oil and processed cheese containing 75% flaxseed oil. From these results, it could be recommended flaxseed oil as butter partial substitute in processed cheese manufacture up to 75% to achieve the health benefits propose with good sensory acceptability and reasonable rheological properties. Keywords: Rheological properties; Fatty acids composition; Blood serum profile.
546			_aSummary in Arabic.
650		0	_aProcess cheese
650		0	_aButter _914985
653			_abutter substitute
700	1		_aAwad, R. A.
773	0		_tAl-Azhar journal of agricultural research. _g2019 v.44(2) _x1110-1563 _7nnas _wu200061
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2019/AJAR/4419/2/24.pdf _zFull Text Article.
942			_cAR _2lcc
999			_c67305 _d67305